Three Sisters Soup Recipe


A wonderful easy soup from your own garden picked vegetables and leaves.

Step 1

Pour the chicken broth into a large saucepan or kettle. Heat until the broth begins to boil.

Step 2

Add the corn, beans, squash, and bay leaves

Step 3

Lower heat and simmer for 45 minutes.

Step 4

Add optional spices if desired, and simmer 15 more minutes.

Step 5

Remove the bay leaves, and transfer the soup in batches to the blender to puree if desired. Serve with bannock (bread).

Things You'll Need

  • 3 cans chicken broth
  • 2 cups frozen corn, thawed
  • 1 cup green beans or yellow wax beans, washed and ends trimmed off
  • 1½ cups of butternut squash (or pumpkin)
  • 2 bay leaves
  • Salt and pepper to taste
  • Optional spices: ½ teaspoon red pepper flakes or 1 teaspoon each fresh (or ½ teaspoon each dried) parsley, basil, and oregano

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